Hummingbird Cupcakes

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Moist, sweet, and wonderfully spiced, Hummingbird Cupcakes are the tropical twist your dessert table has been craving. Made with ripe bananas, crushed pineapple, and a hint of warm cinnamon, these cupcakes are crowned with a generous swirl of tangy cream cheese frosting and a sprinkle of toasted pecans. They’re not only visually stunning but also irresistibly delicious.

Whether you’re baking for a special occasion or just need a comforting bite of something homemade, these cupcakes are a joy to make and even more delightful to eat. Inspired by the classic Southern Hummingbird Cake, this cupcake version is easier to serve and just as indulgent. Prepare to be asked for the recipe again and again!

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Why You’ll Love This Hummingbird Cupcakes Recipe

• Bursting with banana and pineapple flavor
• Super moist and fluffy texture
• A delicious cream cheese frosting that balances sweetness and tang
• Toasted pecans add the perfect crunch
• Ideal for birthdays, brunches, or as a cozy dessert idea

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What Kind of Pineapple Should I Use?

Crushed canned pineapple in juice (not syrup) is ideal for this recipe. It gives you all the moisture and sweet-tart pineapple flavor without the need to chop anything. Just make sure to lightly drain the pineapple—you want some of the juice for moisture, but not so much that it makes the batter too wet.

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Ingredients for the Hummingbird Cupcakes

Every ingredient in this cupcake brings a layer of flavor and texture that makes the final result so special. Let’s break it down:

• All-purpose flour: Provides structure and balances the moist ingredients.
• Granulated sugar: Sweetens the cupcakes and helps with browning.
• Brown sugar: Adds depth with a subtle molasses note and extra moisture.
• Cinnamon: Brings a warm, cozy spice that enhances the banana and pineapple.
• Baking soda: Leavens the cupcakes, making them rise beautifully.
• Salt: Enhances all the other flavors.
• Ripe bananas: Add natural sweetness, moisture, and a rich banana flavor.
• Crushed pineapple (in juice): Infuses tropical flavor and keeps the cupcakes extra moist.
• Eggs: Bind the batter and help with structure.
• Vegetable oil: Makes the cupcakes incredibly soft and moist.
• Vanilla extract: Adds a lovely aromatic background.
• Chopped pecans: Provide a satisfying crunch and nutty flavor.
• Cream cheese: The base for a tangy, rich frosting.
• Unsalted butter: Softened and mixed with cream cheese for a creamy frosting texture.
• Powdered sugar: Sweetens and thickens the frosting.

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How To Make the Hummingbird Cupcakes

Step 1: Prep the Oven and Pans

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, and salt until well combined.

Step 3: Combine the Wet Ingredients

In another bowl, beat the eggs. Add mashed bananas, lightly drained crushed pineapple, vegetable oil, and vanilla extract. Stir until the mixture is smooth.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the chopped pecans gently.

Step 5: Fill and Bake

Spoon the batter into cupcake liners, filling each about 3/4 full. Bake for 18-22 minutes or until a toothpick comes out clean. Cool completely before frosting.

Step 6: Make the Frosting

Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy and thick.

Step 7: Frost and Garnish

Pipe or spread the frosting on cooled cupcakes. Garnish with extra chopped or whole pecans for that bakery-style look.

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How to Serve and Store These Hummingbird Cupcakes

These cupcakes are best served at room temperature when the frosting is soft and the flavors are fully developed. They make a beautiful addition to dessert trays for showers, brunches, or spring gatherings. This recipe makes about 12 cupcakes, making it perfect for small celebrations or weekday indulgences.

To store, keep the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving. You can also freeze unfrosted cupcakes for up to 2 months; just thaw and frost when ready to enjoy.

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What to Serve With Hummingbird Cupcakes?

Fresh Fruit Salad

A light and colorful fruit salad complements the richness of the cupcakes perfectly.

Vanilla Bean Ice Cream

A scoop of vanilla ice cream turns this into a plated dessert worth serving at dinner parties.

Sparkling Iced Tea

Try a peach or raspberry iced tea to keep things light and refreshing.

Creamy Coffee

These cupcakes pair beautifully with a rich latte or cappuccino.

Brunch Favorites

Serve alongside quiche, fresh croissants, or a yogurt parfait for a stunning brunch spread.

Cheese Platter

A mix of creamy and sharp cheeses balances the cupcake’s sweetness during more elegant affairs.

Citrus Curd

A spoonful of lemon or passionfruit curd on the side makes every bite sing.

Mini Sandwiches

For tea parties or showers, serve these cupcakes with finger sandwiches for a balanced menu.

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Frequently Asked Questions

Can I make these cupcakes gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.

Can I leave out the pecans?

Absolutely. If you have a nut allergy or just prefer nut-free cupcakes, simply omit the pecans. You could substitute with shredded coconut for extra texture.

How ripe should the bananas be?

Very ripe! The bananas should have lots of brown spots and be soft. The riper they are, the sweeter and more flavorful the cupcakes will be.

Can I make these ahead of time?

Yes, these cupcakes can be made a day in advance. Store them covered in the fridge and frost just before serving for best texture.

Can I use fresh pineapple instead of canned?

You can, but it must be finely chopped and juicy. Canned crushed pineapple is more consistent in texture and moisture content, which helps the recipe turn out just right.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time. Follow me here for more recipes on Pinterest!

And let me know in the comments how yours turned out. Did you mix in coconut or top with caramel drizzle? I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.

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Conclusion

Hummingbird Cupcakes are the perfect balance of tropical sweetness and comforting spice, all topped with luscious cream cheese frosting. Whether you’re sharing them with guests or savoring one with a cup of tea, they bring a bit of joy with every bite. Make a batch, enjoy the process, and don’t be surprised if they disappear faster than expected!

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